Pumpkin is used in so many dishes here, definitely not an under rated vegetable. Scones, risottos, soups, salads, frittata, quiche, desserts, cakes etc.
Good on you Goodweed, that recipe sounds great and I have copied it to my folder.

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In the book of life, the answers are NOT in the back.

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This looks like an excellent after-school snack for my grandchildren. I have to modify it to make it gluten-free and I will post after I try it first. I can get gluten-free oats from my food coop. And I think I would substitute the whole wheat flour with sorghum flour/almond meal/sweet brown rice flour combination. Plus the wheat-free secret ingredient, "Xantham Gum." It is ironic that we who can for the most part cannot eat processed food products (celiacs, etc), now regularly rely on on of its most consistent ingredients, xantham gum. About 3/4 tsp per cup of alternative flour or meal. The miracle bacteria.

You have already made it diabetic-friendly (my 13 year old grandson is type 1) so think I will let the gang try this for the inevitable after-school snack this week. Check back mid-week and I'll let you know how it goes.....

[off topic: are you familiar with the marvelous MI cookbook called Hollyhocks and Radishes? My daughter sent it to me and it is one of my favorites, not only because it follows the seasons (for cooking purposes) but because of all of the personal interjections by the author. Kind of a "meditation cookbook." ]